In a heavy bottom pot, heat oil on medium low heat ( let the pot heat up first)
Add cinnamon sticks and let it sizzle in hot oil until they open up, add cloves, cardamom pods
Add cumin, mustard seeds, curry leaves & stir for 30 secs or until the popping reduces
Add chopped onion, and slightly brown them
Add 1/2 of crushed garlic ginger, chili – slighly brown them
Add the masala paste, dried chili flakes and salt and cook for a few minutes
Add tomatoes or tomato paste and cook until the oil separates from the masala
Add curry leaves
Add the meat and mix well until all the meat is well coated with the masala
Cover and cook (occasionaly stir) until the meat is tender (use warm water if needed)
Add the reminder of the ginger garlic paste before taking it off the stove
Add Cilantro, thinly sliced onion and left over curry leaves and Mint leaves for garnish